Jerk Chicken Rangoons
It’s been pretty well documented on this blog that I love spicy food. I use so much sriracha, it’s starting to feel cliche. I need to expand my spice horizons. So, when Nancy at Buncha Jerks contacted me to see if I wanted to try one of their jerk seasoning blends, I told her to send it right over.
Buncha Jerks uses only natural ingredients – no fillers. Since jerk seasoning is native to Jamaica, the ingredients in this seasoning are products native to the island as well, including Scotch Bonnet peppers. The folks at Buncha Jerks believe that “good food is seasoned well – the food you create is only as good as the seasoning you have,” and I must say that I agree whole-heartedly. There’s nothing worse than a dish that simply isn’t seasoned properly.
My inspiration for these chicken rangoons actually comes from my favorite restaurant in the whole world, The Grizzly Peak in Ann Arbor, Michigan. Jeff and I went on many of our first few dates there, and years later we had our rehearsal dinner the night before our wedding there. Now, we go there for my birthday every single year. They have these great spicy chicken quesadillas served with pineapple sour cream. I knew this jerk seasoning blend would be perfect to create my own unique take on this appetizer.
I started with cooked chicken, and made sure it was spicy by using both Buncha Jerks Medium Jamaican Jerk Seasoning and diced green chiles. I also threw a little bit of smoked gouda, green onion, and lime juice in there for some added flavor. Because I’ve been obsessed with wonton wrappers lately it was only natural to make some rangoons with this spicy chicken deliciousness. While the filled wontons were baking, I stirred up sour cream studded with chopped mango to quell the mouth-fire that was about to come my way. The resulting party appetizer is the perfect combination of spicy, smoky, creamy, sweet and crunchy. Who says you can’t mix Jamaican with Mexican with Asian? It’s your kitchen, so you can do whatever you want, as long as it’s seasoned properly!
Jerk Chicken Rangoons
Yield: Makes about 30 rangoons
- 1 egg
- 1 can (4 ounces) diced green chiles, drained
- 2 cups cooked chicken breast meat, pulled (roast a few small breasts, or start with a rotisserie chicken)
- 1 cup shredded smoked Gouda cheese
- 2 tablespoons thinly sliced green onion
- 1 tablespoon fresh lime juice
- 1 teaspoon Buncha Jerks Jamican Jerk Seasoning (Medium Blend)
- 30 wonton wrappers (I used 4-1/2" square wrappers)
- 1 cup sour cream
- 1/2 mango, peeled and finely chopped
- Preheat oven to 350 degrees F. In small bowl, whisk egg with 1 tablespoon water. In large bowl, stir together chiles, chicken cheese, onion, lime juice and jerk seasoning. Place a heaping tablespoon of chicken filling in the middle of one wonton wrapper. Brush two sides of wrapper with egg wash. Fold wonton wrapper diagonally, pressing to enclose seams. Fold bottom two corners of triangle in so wonton forms a small purse (see photo above for a visual on how I folded them). Repeat with remaining wonton wrappers. Place rangoons on parchment-lined sheet pans and brush with remaining egg wash.
- Bake rangoon for 23 to 25 minutes or until golden brown and crispy.
- Meanwhile, stir together sour cream and mango. Serve rangoons immediately, with sour cream.
This post was written by me on behalf of Buncha Jerks, in exchange for a sponsorship ad on the sidebar of this blog. I also received product samples for the purpose of review. Sponsorships help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food photography. All opinions are 100% my own.